Oysters on a bed of Guérande salt with Christmas spices
Personnes
4
Difficulty
Medium
Preparation
10 min
Cooking
15 min
Budget
Affordable
Idéal avec Moist coarse salt
Ingredients
- 24 HUÎTRES
- 30 CL DE VINAIGRE À L’ÉCHALOTE
- 4 C. À C. D’AGAR-AGAR
- LE ZESTE DE 2 CITRONS
- 2 KG DE GROS SEL LABEL ROUGE LE GUÉRANDAIS
- 3 ÉTOILES DE BADIANE
- 3 BÂTONS DE CANNELLE
- 20 CLOUS DE GIROFLE
- 10 BAIES DE POIVRE DE LA JAMAÏQUE
- 1 C. À S. DE BAIES ROSES
Preparation
-
Prepare the jelly: gently heat the shallot vinegar in a small saucepan. Add the agar-agar and stir until completely dissolved. Boil for 1 min. Transfer to a plastic tin.
-
Preheat oven to 200°C (gas mark 7). In a coffee grinder or small chopper, blend the spices from the perfumed salt, mix with the coarse salt and place in the oven for 15 minutes, just before serving.
-
Meanwhile, open the oysters, reserving as much of their juice as possible. Place 1 teaspoon of shallot jelly on each oyster, followed by a squeeze of lemon zest.
-
Serve the oysters immediately on the warm, fragrant salt, which everyone can use to their own taste.
Recipes you might enjoy
And to add the right amount of salt... Download the app
Find out how to use all our products correctly.
on the ‘Bien saler’ app, which is available
in the Apple Store and on Google Play.
